Roasted Delicata Squash With Tahini (Printable Version)
Sweet tender delicata squash with creamy tahini-lemon sauce and fresh herbs for a vibrant nutritious side.
# Ingredient List:
→ Vegetables
01 - 2 medium delicata squash (about 1.5 lbs total)
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Tahini Drizzle
05 - 1/4 cup tahini
06 - 2 tbsp fresh lemon juice
07 - 1 tbsp maple syrup
08 - 2-3 tbsp water (as needed for thinning)
09 - 1 small garlic clove, finely grated
10 - Pinch of salt
→ Garnish
11 - 2 tbsp chopped fresh parsley or cilantro
12 - 1 tbsp toasted sesame seeds (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Wash delicata squash thoroughly. Slice each squash in half lengthwise, scoop out seeds, and cut into 1/2-inch thick half-moons (no need to peel).
03 - Place squash slices on prepared baking sheet. Toss with olive oil, salt, and pepper. Spread in a single layer.
04 - Roast for 20-25 minutes, flipping halfway through, until squash is golden brown and tender.
05 - While squash roasts, whisk tahini, lemon juice, maple syrup, garlic, and salt in a small bowl. Add water one tablespoon at a time until sauce is smooth and pourable. Taste and adjust seasoning as needed.
06 - Arrange roasted squash on a platter. Drizzle generously with tahini sauce. Sprinkle with chopped herbs and sesame seeds. Serve warm or at room temperature.
# Expert Advice:
01 -
- The tahini drizzle transforms simple squash into something restaurant-worthy
- Delicata's tender skin means no peeling, just slice and roast
- It's equally delicious warm or at room temperature
02 -
- The tahini sauce will seize up at first when you add lemon juice, keep whisking and it will smooth out
- Don't crowd the baking sheet or the squash will steam instead of roast
03 -
- Look for delicata squash that feel heavy for their size with firm, unblemished skin
- If your tahini is separated, stir the jar thoroughly before measuring